Gluten Free Comfort Food Calling!
You’ll have to set a bit of time aside for this recipe, but it’s worth it for the creamy chickeny goodness.
The day before, or morning of, poach the chicken breasts in enough water to cover them, with some salt and pepper added. Put a lid on and bring them up to a boil, then simmer for around 10 min. They should be cooked to an internal temp of 165F or 74C. Remove chicken from liquid and allow to cool completely. Save the poaching liquid for your sauce. We are only using one breast for this recipe, so you can save the other breasts for another meal.
Sauce:
To make the sauce start with a large pan or pot. Add 2 tablespoons flour and 2 tablespoons olive oil. Cook together until it starts to smell nutty. Pour in your poaching liquid or broth, and 1/2 cup milk. You will probably want to use a whisk to mix these together. Add salt and pepper, and some dried dill. Stir frequently until thickened to prevent sticking. Once thickened, turn off heat and add in one grated carrot and the zest of one lemon.
Filling:
Thaw 4 spinach nugget in a large bowl. This can be done in the microwave. To this, add 2 large eggs, 1 cup of cottage cheese, 1 tablespoon Italian seasoning and 1/2 teaspoon of nutmeg, salt and pepper to taste. Add in 1 chopped poached chicken breast. You can also use leftover chicken, or roasted chicken if you prefer. Mix together.
Assemble:
You will need 1 box of oven ready lasagna noodles and 1/2 cup cheddar and 1/2 cup Gouda cheese. Separate 1/4 of total cheese and set aside.
Layer sauce, noodles, filling, and cheese (from the 1/4) until you reach the top of your pan. Top with the rest of the shredded cheese.
Bake uncovered 375F or 190C for 30-45 min until bubbly and the cheese is melted.
IMPORTANT: you must let the lasagna sit for 30-45 min after baking or it will be too liquid to cut properly. I’m so sorry. Waiting is the worst.
Makes 4-6 servings.
Ingredients:
1 box gluten free lasagna noodles, oven ready type. (Use regular noodles if you aren’t gluten free)
1 chicken breast
Chicken poaching liquid (approx 4 cups or 1L. You can also use 1 box of chicken broth)
1/2 cup milk
2 tablespoons gluten free flour
2 tablespoons olive oil or fat of choice
1 tablespoon dried dill
4 frozen spinach nuggets
1 cup cottage cheese
2 large eggs
1 tablespoon Italian seasoning
1/2 teaspoon ground nutmeg
1 grated carrot
Zest of one lemon
1/2 cup shredded cheddar cheese
1/2 cup shredded Gouda cheese
Salt and pepper to taste
